Thursday, June 18, 2009

Fyrstkake

I found the recipe for this Norwegian dessert online. It’s like a mix between pie and cake. I substituted margarine for butter in the crust, with the result that even though I could roll out the crust, I could not transfer it to the pan (and my lattice top was a sad approximation, which I camouflaged with powdered sugar). I was able to transfer pieces of it and then press them together, though, and the dessert was still a hit in our household. You should refrigerate the crust dough before working with it, in any case.

Cream sugar and butter until light in color. Mix in egg yolk and milk.

Mix the flour, salt and baking powder in a separate bowl. Gradually add the flour mixture to the batter/dough, which will have to be mixed by hand and lightly kneaded.

Retain 1/3 of the dough for the lattice to cover the filling. Roll out remaining 2/3 of the dough, then place in the pan.

For the filling
Blend the ingredients in a bowl. Spread it over the dough in the pan.

Roll out remaining 1/3 of dough. Cut into ½-inch strips and create a lattice pattern over the filling. Bake for 45 minutes to an hour, until filling is set and crust is golden. Once cooled, sprinkle with powdered sugar if desired.